3 lbs beef short ribs (you can use any cut of your favorite meat, I like to use bone/boneless beef short ribs, chuck, pork butt/ shoulder or boneless chicken)

INSTRUCTIONS:

1. In a mixing bowl, combine all ingredients except meat. Whisk until sugar has dissolved. This marinade can be stored in a refrigerator for 10 days when you are ready to use and you can marinade unto 3 pounds of meat of your choice.

2. Rinse the ribs several times to remove any residue from the bones created during butchering. This is important. Add your choice of meat into marinade sauce and marinate at least 2 hours to overnight. (Overnight will be the best for perfectly tenderized meat and flavors) You can use either mixing bowl or Ziploc bags. Do not marinate meat over 2 days, otherwise kiwi/ pineapple breakdown protein of meat too much, it will be a mush texture and you don’t want that.

3. When you are ready to cook Galbi, remove meat from marinade first and pour marinade into a saucepan and bring it to boil. When it starts boiling, reduce heat to medium and cook sauce about 10 minutes. Skim as you needed.* This will be a delicious dipping sauce for Galbi!

4. You can grill galbi over medium-high heat until meat is cooked to your desired doneness. If you want to cook indoor, just use a nonstick skillet (it’s easier to clean later) and pan fry them.

NOTES: The recipe from earlier in our family recipe books seems to have omitted (most likely my error) a bunch of ingredients. Dave recommended this recipe and one other for Kalbi/Galbi. Vern and I made both of them over Thanksgiving 2017. (We did this purposefully to honor and remember our beautiful sissy, Youngmi.) Vern and I felt that this recipe was how we remember them. It was much more flavorful and tender. The other recipe didn’t have the same complex flavors since the ingredients were quite different from this recipe.

I found Mirin and Rice Wine at the grocery store. I didn’t look up what this blogger referred to as ‘Korean ultimate stock’. Feel free to let us know what that is. I just used water. I used low sodium Tamari sauce which is gluten-free.